Name: Corn and Zucchini Salad with Avocado Dressing
Ingredients: 3 large ears of husked corn on the cob; 2 medium zucchini, cut into chunks approximately 1.5 inches; 1 pint cherry tomatoes, sliced into halves; 2 T chopped fresh cilantro; 1/2 ripe avocado, cut into 1-inch chunks; 1/2 ripe avocado; 2 T extra virgin olive oil; 2 T white balsamic vinegar; 1-2 T fresh lime juice (amount depends on how tart you like your dressing); ½ tsp kosher salt; ¼ tsp fresh ground pepper

Ingredients

Scale

3 large ears of husked corn on the cob
2 medium zucchini, cut into chunks approximately 1.5 inches
1 pint cherry tomatoes, sliced into halves
2 T chopped fresh cilantro
1/2 ripe avocado, cut into 1-inch chunks

For the Avocado Dressing

1/2 ripe avocado
2 T extra virgin olive oil
2 T white balsamic vinegar
1–2 T fresh lime juice (amount depends on how tart you like your dressing)
½ tsp kosher salt
¼ tsp fresh ground pepper

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Instructions

Put a large pot of salted water on stove and bring to a rolling boil. Place corn into post and boil for 4 to 5 minutes. Remove cobs from pot and plunge into cold water.
When corn is cooled, use a sharp knife to slice kernels from the cob.
Place corn, zucchini, tomatoes, chopped cilantro, and avocado chunks into a medium sized bowl and set aside.
Make the avocado dressing by whisking olive oil, white balsamic vinegar, lime juice, salt and pepper together in a small bowl. In a separate bowl, use the back of a fork to mash the half avocado until fairly smooth. Add mashed avocado to the oil and vinegar mixture and whisk thoroughly to combine.
Pour the avocado dressing onto the vegetables and stir with a wooden spoon to distribute dressing evenly. Serve immediately or keep covered in the refrigerator for up to three days.